This 20 minute gluten-free shrimp, artichoke, spinach & tomato pasta came about when I felt too lazy to make lunch. I’m pregnant, I work from home and I really just felt like walking up to Chipotle. This is the danger of living within walking distance of a Chipotle. Wanting it ALL the time. Eating ALL the Chipotle.
But I persevered. I got my ass up and opened my fridge and stared in for a solid seven minutes. My toddler was running around in his winter boots (it’s August, by the way) and our amazing sitter was chasing him. I tend to look at random ingredients until some sort of plan forms in my brain.
I had frozen shrimp and artichokes, spinach that was just beginning to wilt, I always keep brown rice and quinoa pasta in my pantry, Ya’ll know I always have butter. I can’t live without it. If you’re super strict dairy-free, use olive oil, or ghee if you tolerate it. And read this about butter, it’s not as unhealthy as you’ve been led to believe. In fact, it’s not unhealthy at all.
Grass-fed butter is definitely a healthy fat, it’s rich in fat soluble vitamins (A, E, D and K) and butyric acid, which is great for your gut. And have you tasted it? It’s amazing. Okay that’s enough about my love for butter.
I tend to limit grains but while pregnant have found rice, quinoa and a little bit of oats to be agreeable. Also, I just love pasta. I have it usually once a week, a little more while pregnant so I can get some carbs in.
This pasta is rich in healthy fats, fiber, protein and flavor. You guys, it was ready in under twenty minutes. I cooked the shrimp and veggies while the pasta cooked. And the juice released from the tomatoes and shrimp mixed with the butter and garlic – oh my God. It was so good. You have to make this. It’s easy, healthy and gluten-free!
- 4 oz brown rice or quinoa pasta
- 3 tbsp grass-fed butter (use ghee or olive oil for dairy-free option)
- 1.5 cups cherry tomatoes, cut in half
- 2 cup of shrimp, thawed
- 2 garlic cloves, minced
- 1/4 cup basil, chopped
- 2 cup spinach, chopped
- 1 cup frozen artichoke hearts
- optional: grated pecorino romano (sheep's milk is easier to digest and it's SO good!)
- Cook the pasta according to package instructions. Rinse well with cold water and set aside.
- In a separate pan, melt the butter over medium heat.
- Add the artichokes and halved cherry tomatoes.
- Cook until the tomatoes start to breakdown and the artichoke hearts are thawed.
- Add the garlic and shrimp.
- Cook until just about pink.
- Toss in the spinach and basil.
- Cook until the spinach just starts to wilt.
- Add the pasta and toss.